Vegetarian Chickpea Bread
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Preparation : 30min
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Total cooking time : 120min
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Servings : 5
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Ingredients
VEGETARIAN CHICKPEA BREAD
- 2 cups (500 ml) chickpeas, drained and rinsed
- 1 cup (250 ml) diced tomatoes
- 3 egg yolks
- 1 medium onion, finely chopped
- 1 cup (250 ml) quick-cooking oats
- 1 cup (250 ml) brown Basmati rice, cooked
- 1/2 cup (125 ml) fresh coriander, finely chopped
- 1 tsp. (5 ml) ground cumin
- 1 tsp. (5 ml) garam masala
- 1 tsp. (5 ml) curry powder
- 1 tsp. (5 ml) pepper
- 1 1/2 tsp. (7.5 ml) salt
TOMATO SAUCE
- 1 tbsp. (15 ml) olive oil
- 1 28 oz. (796 ml) can diced tomatoes
- 1/2 onion, chopped
- 1 large garlic clove, minced
- 1/2 cup (125 ml) chopped flat-leaf parsley
- Salt and pepper to taste
Preparation
VEGETARIAN CHICKPEA BREAD
- Preheat oven to 350°F (180°C).
- Oil a 9 x 5 in. (23 x 13 cm) loaf pan. Set aside.
- In a food processor, whirl chickpeas with about 3/4 of the tomatoes and the egg yolks until smooth.
- Transfer mixture to a bowl Add remaining ingredients and tomatoes, and mix well.
- Transfer mixture to loaf pan.
- Bake for 1 hour at 350°F (180°C).
- Lower oven temperature to 300°F (150°C) and continue baking for another 30 min.
- Serve hot, with tomato sauce and a green vegetable salad.
TOMATO SAUCE (TO SERVE WITH VEGETARIAN CHICKPEA BREAD)
- Heat olive oil in a large saucepan over medium heat.
- Add onion and garlic, and cook for about 5 min., stirring often.
- Add tomatoes, salt and pepper, and simmer over low heat for about 25 min.
- Add parsley and continue cooking for another 5 min.
Photos : Tango [Vitalité Québec] MARCH 2015
Recipe: Josée Fiset
